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Radish, Chinese

Japanese radish, Daikon, Lobok

Cruciferae, Brassicaceae Raphanus sativus L.

Source: Magness et al. 1971

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet. They require a long growing season for such development. Roots are used mainly as cooked vegetables and are a major food in the Orient. They are also preserved by salting as in making sauerkraut. These types are grown in the U.S., mainly by Orientals for use in oriental dishes. Culture and exposure of edible parts is similar to those for other root crops.

Season, seeding to harvest: About 6 months.

Production in the U.S.: 274 acres reported, 1959 census. Hawaii produced 1,507 tons on 225 acres in 1968.

Use: Mainly as cooked vegetable; some as salad, or salted.

Part of plant consumed: Root only.

Last update July 1, 1996 bha